Candy Acorns
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Candy Acorns are a cute edible addition to the kids’ table at holiday meals. They also make nice finishing touches to pumpkin pies and many other fall desserts.
I love making these around the holidays. They are really easy to make and take less than 10 minutes to make a few dozen.
Kids love helping to make these too! It’s a great way to get them involved in holiday cooking.
Use these to set on top of holiday pies are to fill in space on your cookie trays.
Ingredients
How to Make Chocolate Acorns
Unwrap the Hershey’s kisses and set them aside.
Set aside half of the baking chips.
Lay the cookies out, flat side up. on wax paper, parchment paper, or foil.
Combine the coconut oil and baking chips. (Photo 1)
Melt the other half of the baking chips with the coconut oil together and stir to combine. (Photo 2)
Using the end of a skewer or a toothpick, dab some of the melted chips onto the middle of the flat side of a cookie. (Photo 3)
Top with a kiss, flat side down, and set aside until the melted chocolate has set. (Photo 4)
Use the same method for applying melted chocolate using less to the rounded sides of the cookie.
Attach an unmelted baking chip to the top. You may need to hold it into place for a second or two until it no longer slides off the cookie. (Photo below)
Allow the finished cookies to completely set before adding to a bowl or storing them in a baggie.
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Pro Tips
Use a microwave to melt the baking chips with the coconut oil in a microwave-safe bowl on full-power for 30-second increments, stirring well in between. Try not to overhear to prevent the baking chips from seizing up.
Wait until the melted chocolate holding the kiss has completely cooled before turning the cookie on its side to prevent the kiss from sliding off.
Do not add too much of the melted chocolate to the stem end, you won’t be able to set the cookie flat and the stem will slide off.
The flavor can be changed by changing the flavor of chips used for the end of the acorn, as well as changing the flavor of the candy kisses use for the big portion of this decoration. I have made these with milk chocolate kisses and pumpkin spice kisses.
You can use mini peanut butter filled cookies or mini vanilla wafers like I did. Either way, they are delicious. When I use mini peanut butter cookies I use peanut butter chips for the “glue” and the stem.
Storing
They will be fine setting out for a day or two before the vanilla wafers start to go stale.
Store these little treats at room temperature in an air-tight container to maintain the freshness of the cookies.
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Candy Acorns
Ingredients
- 11 ounces chocolate kisses any flavor you would like
- 75 mini vanilla wafers about half of an 11 ounce package
- 1 cup baking chips any flavor, divided
- 1 teaspoon coconut oil or cooking oil
Instructions
- Unwrap as many kisses as you would like to make as candies. Set aside. A full 11 ounce bag will make about 75 cookies.
- Remove cookies from the box, set aside as many unbroken whole cookies as you have kisses. Set aside.
- In a small bowl. Add 1/2 of the baking chips and the coconut oil.
- Microwave for 30 seconds at a time, stirring in between cycles until chocolate is melted.
- Using a toothpick or the thin end of a chopstick, add melted baking chips to the flat side of a cookie and attach the flat end of a kiss to the cookie.
- Set the cookie, kiss side up.
- Allow to cool until chocolate is set and kisses are not easily removed from the cookie.
- If melted baking chips have gotten hard, just microwave again using the above method.
- Again, using a toothpick or thin chopstick end, add chocolate to the cookie side opposite of the kiss side. You will need much less baking chip glue, attach an un-melted baking chip.
- Gently lay the candy acorn on its side and allow to cool.
- Once cool, use as decorations or place into a bowl for snacking.
Notes
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.